Vegetable Bowl Monterey Jack Cheese Dip

Mar 07 2018

PRETTIEST Cheese Dip ever! MEXICAN Vegetable Bowl MONTEREY JACK Cheese Dip! This easy dip recipe is made with grated Monterey Jack cheese and Mexican spices! Cover the top with chopped up vegetables to make the most beautiful homemade dip! This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.

Cheese lovers, this dip is calling your name! This Vegetable Bowl Monterey Jack Cheese Dip is made with Monterey Jack cheese, which is perfect for 2 reasons. First, Monterey Jack cheese melts beautifully, it’s one of the best melting cheeses in my opinion, so it makes a perfect cheese for dip. Secondly, when you add a little seasoning and spice, it’s a great cheese to use for Mexican inspired dishes, like this cheese dip!

I got to thinking about what makes the perfect dip. It needs to be cheesy, creamy and full of flavor. But it also needs to have perfect partners in crime, in this case Mission Organics® Blue Corn Tortilla Chips and vegetables! Instead of putting the vegetables on the side, I decided to include them in the dip to make a Vegetable Bowl Cheese Dip!

Feb 25 2018

HEALTHY Tomato Cucumber Tuna Salad with olive oil dressing! This easy salad recipe is a Summer favorite! I love using fresh tomatoes, cucumber and onions from the garden! It’s completely dairy free too! This is a sponsored post written by me on behalf of Blue Harbor.

This Tomato Cucumber Tuna Salad is the perfect fresh Summer salad. Or if it’s not summertime, then it’s the perfect close your eyes and pretend it’s Summer salad! It includes a few garden favorites; tomatoes, cucumbers, red onion and fresh parsley so it’s ripe with flavor. It also includes Albacore tuna which has a delicious, mild and clean flavor. Trust me, you’re going to love it!

It’s still Winter here in NYC and I feel like we’ve had a colder than average last few months. I’m sick of wearing my big Winter coat and pushing the stroller through the windy streets. To comfort my need for wishing for a warmer day, I made this Summer feeling salad that has me dreaming of picking tomatoes in our vegetable garden.

Feb 20 2018

Easy recipe for the best tri color pasta salad! This is the perfect Summer time salad that uses Italian dressing and fresh vegetables!

The great thing about pasta salad is once you have the basics of pasta, salad dressing, herbs – the vegetables are really up to you. There needs some type of tomatoes (I prefer halved grape tomatoes). There needs to be celery chopped up. What else? Well that’s up to you. You can add carrots. You can add onions. You can add broccoli. You can add chopped up cauliflower. You can can add black olives (yum!).

Mushrooms are always a hit too, especially when they get marinated by the salad dressing. Peas, corn, sundried tomatoes, chopped up kale – throw in whatever you like. To finish it all, you need some type of cheese to sprinkle all over, I like to add some shredded mozzarella. How do you like your pasta salad?

You can make your pasta salad with a wide variety of noodles, so use what you like. I’ve been making our pasta salad with tri color rotini pasta. The extra color kick of this pasta makes it special in my opinion. Bow ties and penne pasta are great too!

Finally, pasta salad is a favorite because you can make it advance. You want it chilled, so all the pasta and vegetables pick up that salad dressing taste. Plus when it’s a hot summer day, a little chilled pasta salad will bring your spirits up. You can make this a few hours in advance, or even the day before. If I have leftovers, I will eat it for a few days after. The celery stays crunchy, I love that.

So go ahead, let’s make it feel like summer and make some tri color pasta salad.

Feb 13 2018

HEALTHY Roasted Vegetable Sandwich is a hoagie filled with roasted veggies! This easy, healthy recipe includes mushrooms, green peppers, tomatoes, potatoes and green beans thrown on a sub roll with melted cheese on top! Make this simple meal for dinner, lunch or cut up into mini sandwiches for appetizers!

What I love about roasted vegetables is that it’s plug and play. I am using mushrooms, green peppers, jalapeno peppers, tomatoes, potatoes and green beans in this recipe because they’re my favorite and they’re in season veggies from the garden but you do you. Want to add onions, broccoli or squash? Go for it. Ready to get your hoagie on?

Best Vegetables to Roast

Now chop and dice them up! It’s really important to dice your potatoes up into 1/2 inch pieces as they will cook quicker and evenly with the other vegetables. If you cut them up larger then they are going to take longer to cook and your other vegetables will be overly cooked.

Throw them in a large bowl and give them a flip.

Now start making your olive oil dressing ready that you’ll be drizzling over these vegetables.

Drizzle it on your veggies and continue flipping them so they’re coated in your oil.

I had to use 2 cookie sheets for this recipe because it’s alot of vegetables. Now it goes into the oven… roasting time!

How long does it take to roast vegetables in the oven at 450? About 30 minutes!

Enjoy that roasting smell in your home…. and now the before and after!

SWOON!

Roasted Vegetable Sandwich recipe!

Now grab your rolls. It’s up to you what you want to use, I love hoagie rolls but I also love big sandwich rolls for a Roasted Vegetable Sandwich!

Put your hoagie on a sheet of paper towel and start adding the roasted veggies inside them. See, aren’t you happy that you put that paper towel under them?

Grab a slice of cheese and put it on top, watch how it magically melts.

Now add some more roasted vegetables on top! We’re going to overflow these hoagies with veggies.

Enjoy this Roasted Vegetable Sandwich friends!

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Roasted Vegetable Hoagie

Servings 6

Ingredients

8 oz mushrooms sliced
2 green peppers sliced
2 jalapeno peppers diced remove the seeds
2 large tomatoes cut up
2 potatoes cut up into 1/2 inch cubes this is important because you want them to cook quickly
1 cup green beans cut into thirds
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 cloves garlic minced
salt + pepper to taste
1/3 cup olive oil
4 hoagie rolls
4 slices of cheese

Instructions

Preheat oven to 450 degrees.
In a small bowl mix oregano, thyme, rosemary, garlic, salt + pepper and olive oil.
Put vegetables on a a large roasting pan or cookie sheet that's been sprayed with nonstick spray. I used 2 cookie sheets because there was lots of vegetables.
Pour olive oil mixture onto the vegetables and toss to coat.
Roast for 30 minutes, stirring half way.
Once out of the oven put vegetables on hoagie rolls and then add a slice of cheese on top.
Serve and enjoy!

Pamela’s Slow Cooker Porky Chili

Jan 17 2018

PAMELA’S PORKY Slow Cooker CHILI is made with BACON and SAUSAGE! This pork chili is easy to make in the crockpot with diced tomatoes and beans! It’s one of my family’s favorite comfort food dinners! Ready in 6 hours on LOW. Serve with shredded cheese and a big piece of crusty bread! This is a sponsored post written by me on behalf of BUSH’S slow-simmered chili beans and Hunt’s vine ripened tomatoes.

With the temperatures feeling like single digits, I’ve been craving a nice (big!) bowl of warm chili. I decided to up my chili game one notch and create Pamela’s Porky Chili filled with bacon and sausage! Doesn’t it look delicious? It tastes it too!

To make this chili even easier to make on a busy winter day, we’re going to add our all ingredients to the slow cooker, set it for 6 hours while we go to work, and then come back to a big bowl of tasty, warm chili that your entire family is going to love!

Sep 18 2017

EASY, SLOW COOKER Cherry Tomatoes recipe! This healthy cherry tomatoes crockpot recipe is ready in 5 hours! Serve these as a side dish, or they make a great sauce on pasta for dinner! You can preserve by canning or freezing them! I love serving them as a Thanksgiving comfort food side dish alongside green beans!

If you haven’t noticed from my past few recipes, I’m kinda obsessed with my slow cooker right now. With a new baby and a garden in full harvest our slow cooker has been saving us (and my sanity!). August and September is always tomato season and we’re left with baskets filled with beautiful tomatoes, ranging from cherry, beef and roma varieties. My favorite cherry tomato recipe is this creamy sauce, but I wanted to try something new with them so I threw them in the slow cooker and hoped for delicious results!

The verdict? They’re AMAZING! At first taste my husband said “These tomatoes are something!”. They sure are!

Did I mention this recipe is EASY? All you need to do is throw the cherry tomatoes into the slow cooker with a onion, olive oil and salt. Give them a stir and let the crockpot do the rest of the work. After 5 hours, the tomatoes will cave in, releasing their sweet juices and you’ll have delicious Slow Cooker Cherry Tomatoes to serve!

Aug 30 2017

SLOW COOKER Green Beans and Tomatoes! This easy recipe cooks fresh green beans, tomatoes, potatoes and bacon in a crock pot for 4 hours. This is a healthy dish that you can serve over rice or as a side dish to chicken or Thanksgiving holiday dinners. This has been become one of families favorite meals!

With garden season under way I’m constantly wanting to come up with new recipes to try. With pounds of green beans, potatoes just dug up and the start of the tomato season I wanted to create a easy meal that could use all of them. I googled “Slow Cooker Green Beans and Tomatoes” but surprisingly nothing existed that actually used the crock pot so I decided it was time to make my own recipe!

Even though it’s Summer time I’ve been making slow cooker meals a few times a week because it’s much easier with the baby. While wearing her I can quickly cut up the veggies, prepare the rest of the ingredients and toss everything in the slow cooker. Last week I made this Slow Cooker Green Beans and Tomatoes dish and it was such a hit that I had to share it with you!

Jul 19 2017

10 MINUTE Brussels Sprouts Quinoa Rice dish! This EASY clean eating recipe is made with Minute Rice and served with fresh Brussels Sprouts and cherry tomatoes! This wholesome meal is gluten free and vegetarian – make it for a work lunch or easy dinner!

Who knew that once you had a baby you immediately forgot to feed yourself. On the first day home I already found myself looking at the clock at 5PM and remembering I never ate lunch. After this repeated for a few days, along with 3 hour sleep nights, I knew I was going to have to change some things and make sure I was getting the calories and nutrients needed for baby and me. So I opened up the cabinet and pulled out a couple cups of Minute Ready to Serve. Then I opened up my refrigerator and pulled out Brussels Sprouts and tomatoes. In 10 minutes I had a delicious lunch ready to serve, along with leftovers for the next day. High 5 to Mom for making a wholesome, yummy lunch – 10 Minute Brussels Sprouts Quinoa Rice!

The Minute® Ready to Serve Organic Red Quinoa and Brown Rice with Garlic only takes 1 minute to make which is amazing. It’s a perfect solution for a fast lunch when trying to eat better. While the rice is cooking, throw the Brussels Sprouts in a small pot of water to boil to soften them up so you can easily cut them up. While they’re boiling, chop up your tomatoes too. Once the Brussels Sprouts are done, drain them, and throw everything together in a bowl. Just like that, your 10 Minute Brussels Sprouts Quinoa Rice is ready to be served!

Jun 27 2017

Slow Cooker Tomato Cheese Dip is a creamy easy to make dip that uses fresh tomatoes, peppers and Velveeta cheese! This simple homemade recipe is ready in 2 hours in the slow cooker and perfect to serve with tortilla chips for your next party! We especially love this dip for Mexican meals!

We just planted our tomato plants last weekend and already I’m dreaming up tomato recipes to make in a few months. Remember I said we were going to plant less tomatoes to make the garden easier on us this year (hi baby! arriving soon!)? Well we didn’t. We’re going to have a whole lot of tomato plants, so I got to thinking about my Creamy Cherry Tomato Sauce and how I could use that method to create a slow cooker tomato recipe.

Slow Cooker Tomato Cheese Dip

For this slow cooker tomato cheese dip recipe, we’re throwing fresh tomatoes, sweet peppers, salt and pepper in the slow cooker and then adding in cheddar cheese to make it extra creamy. This is the perfect summer dip recipe because it’s easy to make, uses fresh vegetables and tastes delicious dipping tortilla chips into!

What I really love about this recipe is that it tastes so fresh because you’re using real fresh ingredients. Summer time is the perfect time to pick garden ripe tomatoes, the sweetest peppers and a few jalapeno peppers to slice and garnish on top. Besides the cheese, I can grab all these ingredients straight from the garden and throw them right into the slow cooker!

May 04 2017

Kale CHERRY TOMATO Rainbow Salad with olive oil and lemon dressing is the perfect healthy salad recipe! This easy salad includes massaged kale, grape tomatoes and colorful peppers to give it a pretty rainbow look! My family loves this salad for dinner in Summer and Winter, and it’s great for a crowd! This recipe is sponsored by Peapod.

Do you ever have a meal that you become obsessed with? All of a sudden you don’t want a different meal every night, you want this one dish every single night until you get sick of it (which doesn’t seem because possible because you love it so much). That’s how I feel about this kale salad recipe! I LOVE IT!

I’ve been living on this salad for lunch and dinner. Even if Matthew talks me into making something else for dinner, I have a big side dish of this salad because I crave it so badly! A few years ago I wasn’t even that into kale, and then we started growing it and my life was changed forever. Move over lettuce and arugula, there’s a new best green for salads in town and it’s name is kale!

Mar 20 2017

SLOW COOKER Shredded Chicken and White Bean Soup is packed with healthy, hearty vegetables which is going to warm up your dinner table! This recipe is easy to make – throw all the ingredients in your crock pot for 8 hours and it’s ready! Even better – this meal is economical and doesn’t cost much to make! We love this as a Fall and Winter meal!

This Slow Cooker Shredded Chicken and White Bean Soup warms my heart physically and emotionally. It’s everything a comforting Winter time soup should be – easy to make, makes the house smell great, is filling and makes me feel warm.

On the emotional side it makes me happy because it is filled with vegetables from our Summer garden. Besides the carrots and celery we are using our canned stewed tomatoes which I can’t get enough of. We canned so many of these tomatoes I lost track of how many.

Dec 12 2016

EASY, SLOW COOKER Cabbage Roll Casserole! This easy recipe is made in the crockpot and ready in 3 hours! This is a Polish family recipe called Halupkie!

Halupkie (aka Cabbage Rolls) were a big deal in my house. My Mother is Polish, so the recipe was passed down from generation to generation and ended up being one of my favorite meals she would make.

What are halupkies?

She would add ground beef, rice and tomato sauce into a big piece of cabbage, roll it up, throw it in the fridge overnight to sit and then we would have them for Sunday dinner. Just the smell of cabbage takes me back to my childhood!

Turning Halupkies into Cabbage Roll Casserole!

This Cabbage Roll Casserole is a direct spin off my Mother’s recipe, but we’re making this in casserole form in the slow cooker. This is a big bowl of comfort food, just like my Slow Cooker Cabbage and Sausage!

A nice warm bowl of cabbage roll casserole is the perfect dinner for a cold Winter night. Even better is that this recipe only takes 3 hours in the slow cooker – so it’ll be ready before you know it!

Enjoy this Slow Cooker Cabbage Roll Casserole!

Looking for more recipes? Try my Kielbasa and Cabbage Slow Cooker and Stuffed Pepper Casserole crock pot meal next week!

Pin this Easy Slow Cooker Cabbage Roll Casserole for later:

Slow Cooker Cabbage Roll Casserole

SLOW COOKER Cabbage Roll Casserole! This easy recipe is made in the crockpot and ready in 3 hours! This is a Polish family recipe called Halupkie!

Course Main Course

Cuisine American, Polish

Servings 6

Ingredients

1 pound raw ground beef
1 medium size head of cabbage chopped
1 medium sized green pepper chopped
1 small onion chopped
1 15 Oz can of diced or stewed tomatoes undrained
2 15 Oz cans of tomato sauce
1 teaspoon minced garlic
1 tablespoon Worcestershire sauce
1 tablespoon beef bouillon
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup uncooked white rice (not instant)

Instructions

Add all ingredients except white rice in slow cooker. Stir good to combine. Cook on high for 1 hour. Add rice, stir, and cook on high for 2 more hours. Serve in bowls.

Recipe Notes

Servings: 8

Easy Shrimp, Tomato & Corn Salad

Nov 17 2016

Easy to make Shrimp, Tomato & Corn Salad that is ready in 15 minutes. This is perfect to serve for dinner over pasta, as a appetizer or a light lunch.

This is my current go to lunch as well as go to appetizer for dinner parties if I don’t have time to bake some homemade bread. I love this dish because it’s easy to make, filled with healthy vegetables and is delicious. If I’m expecting a solo dinner, I can quarter this recipe and serve over some fettuccine noodles and it tastes like a gourmet meal.

I love the taste of lime and cilantro to garnish a dish, but if lime isn’t your thing you could substitute lemon juice instead. You could also turn this into a full salad and throw it on top of some crunchy arugula – another one of my favorite lunches!

See, isn’t this salad awesome because it’s so flexible? Hope you enjoy!

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Easy Shrimp, Tomato & Corn Salad

Easy Shrimp, Tomato & Corn Salad made in 15 minutes! Perfect as a healthy salad or side dish!

Servings 4

Ingredients

1 tablespoon olive oil
1 teaspoon minced garlic
1 pound large shrimp - peeled and defrosted
2 large tomatoes - chopped
1 1/2 cups of corn
salt + pepper
red pepper flakes
1-2 tablespoons lime juice depending on how much lime you like
cilantro optional

Instructions

Add olive oil to a large skillet over medium high heat. Add minced garlic and stir until fragrant, about 1 minute. Add shrimp and tomatoes and continue to cook for about 4 minutes. Add corn, salt + pepper to taste, a sprinkle of red pepper flakes and lime juice, stirring for 1 more minute. Sprinkle with cilantro and serve.

Recipe Notes

This makes a great dinner over pasta, a appetizer salad or a light lunch.

Slow Cooker Mexican Vegetarian Tomatillo Soup

Oct 04 2016

Slow Cooker Mexican Vegetarian Tomatillo Soup is a comforting recipe filled with healthy vegetables. Unlike other Fall comfort soups this one is low calorie. Soup ingredients include fresh tomatillos, tomatoes, onion, jalapeno, corn and black beans!

I didn’t plan on posting 2 tomatillo recipes this week but when you have a 10 pound basket full of tomatillos staring at you from the kitchen counter you might be persuaded. It finally feels like Fall in NYC and I wanted to use the tomatillos in a Fall recipe instead of the usual salsa I make. W

henever I think of tomatillos my mind always goes to soup so I decided to follow this path and come up with a Mexican inspired soup that uses tomatilos, as well as other garden fresh veggies: black beans, tomatoes, onion, jalapeno and corn.

This tomatillo soup tastes delicious and has a deep flavor due to the vegetables and spices. It’s a comforting soup but doesn’t feel heavy like many other Fall soups. I suggest serving this alongside some rolls or biscuits for dipping.

It warms my heart (literally) to see so many of the vegetables we grew in this soup. The stars of this soup are the tomatillos which are filled with tasty juices that are going to be released in the slow cooker.

The other personal star in this soup are the black beans. Last year we started growing our own dry beans and since then I’ve been hooked. We grow a few different dry beans during the Summer so we can enjoy them in the Fall and Winter.

This recipe calls for 1 cup dry black beans but if you don’t have the time to soak them you can also use 1 can of black beans.

Sep 21 2016

This recipe is a sponsored post written by me on behalf of Minute® Ready to Serve Rice. All opinions on flavor are my own. Enjoy this quick Burrito Bowl!

Vegetarian Mexican Burrito Bowl that includes rice, refried beans, corn, tomato, pepper and salsa. Perfect for work lunches or quick dinners as it only takes 5 minutes to make!

Day 3 of Tomato Week! Monday was Marinated Italian Diced Tomatoes. Tuesday was Creamy Roma Tomato Soup. Now I want to show you how to easily use fresh tomatoes in a Mexican dish.

I am loving this 5 minute burrito bowl right now because it’s quick, filling, delicious and uses fresh vegetables from our garden. It’s perfect for lunch (at home or take to work) because it’s so fast to make. I like preparing 2-3 bowls worth of ingredients in the beginning of the week, so I can just throw everything in a container, head to work and then microwave it once it’s lunch time. If you’re craving a quick Burrito Bowl for dinner, this is the recipe for you too! You could even add some extra protein to it, such as chicken or more beans.

Sep 20 2016

CREAMY TOMATO SOUP using fresh roma plum tomatoes! This easy homemade recipe is perfect for when you are picking fresh tomatoes from the garden! You will never buy canned tomato soup again! This is kids favorite tomato soup!

We’re back for Day 2 of tomato week! Yesterday was Marinated Italian Diced Tomatoes, today is all about one of my favorite comfort meals: tomato soup!

There’s something romantic about tomato soup isn’t there? Maybe it reminds you of curling up with a warm bowl in Fall and Winter. Maybe it gives you memories of Mom opening a can of it as a kid. Or maybe you associate it with with the peak of garden season when you’re picking tomatoes by the basket. For me, it’s all 3 of these.

Tomato soup is a favorite of mine, it’s one of those dishes that when you see on a menu you immediately know what you’re ordering. But the best tomato soup is homemade. It’s made with fresh tomatoes (preferably Roma/plum tomatoes), onions and a little bit of heavy cream with bread served on the side for dipping.

The first step to making homemade tomato soup is getting the tomatoes peeled and diced. If you’ve never made tomato soup from scratch, don’t worry, this is easy. Cut a small X in the stem end of each tomato. Drop the tomatoes into the boiling water and blanch them for about 1 minute. Using a slotted spoon, transfer them to a pot of cold water to cool. When cool enough to handle, remove and discard the skin from the tomatoes (you can use tomato skins to make tomato powder!), remove the core, and coarsely chop the flesh.

Sep 19 2016

These Italian Diced Tomatoes are marinated overnight with spices for full flavor. Unlike other diced tomato recipes no boiling, water bath or peeling is needed! Bonus how to make tomato paste below the recipe!

Let me welcome you to tomato week! If you didn’t see in last week’s garden video it’s raining tomatoes for us in New York so I’ve been spending lots of quality time with our lovely tomatoes in the kitchen! Today I’m going to show you these Marinated Overnight Italian Diced Tomatoes which are easy and delicious! Tomorrow is all about creamy tomato soup! Later this week I’m giving you a quick tomato/rice dish that is perfect for taking to work for lunch! And finally I’m going to pick tomatoes, lots of them, and show you many photos of them like any proud tomato Mother would. So let’s jump in to tomato week!

We use diced tomatoes frequently in recipes so I like to always have some on hand. Last year I only made a few homemade batches but we went through them quickly so this year I was determined to make at least twice the number of batches to freeze. There’s 2 ways to go about making diced tomatoes, there’s the longer process of boiling and removing the peels (which is delicious but it takes time), or there’s this way whith is also delicious but is quick! We are picking at least 50 pounds of tomatoes a week right now so I need to be careful of time, or I’ll have to quit my job because preserving vegetables can sometimes be a full time job! In this recipe, all you have to do is cut them up, marinate them over night in the refrigerator and then cook for 30 minutes. You can also duplicate this recipe as many times as you need per how many tomatoes you are picking. For example the recipe calls for 5 tomatoes but I quintupled it because I had so many tomatoes!

Sep 16 2016

This is a sponsored post written by me on behalf of Home Chef. All opinions are 100% mine.

Delicious Truffled Three Cheese Flatbread with grape tomatoes and arugula! Ready in under 15 minutes! Only 650 calories per serving!

Matthew is back to school this week. No, not as a student, but he teaches classes at FIT and SVA in NYC. Not to brag as a proud wife, but he’s a awesome teacher. I know this because I see the looks the students give him at end of the year shows, and the followup emails that last for years after the students leave his class. Earlier this week after back to back classes that wouldn’t bring it home until 10PM, I wanted to make a dinner that I knew that he would love. So I made him these Truffled Three Cheese Flatbread which can also be described as white pizza (no tomato sauce). It was a big hit! He loved it!

Aug 29 2016

This MEXICAN VEGETARIAN LASAGNA Bake is filled with vegetables, noodles, ricotta and mozzarella cheese! Taco seasoning gives it a delicious Mexican flavor! This healthy meal recipe is easy to make and can be prepared ahead of time for a quick weeknight meal, all you have to do is bake it!

We are loving this dish right now in our house because it’s easy to make and filled with garden fresh veggies and comforting cheese. Many times I’ll prepare this lasagna earlier in the day so all I have to do is turn on the oven and throw it in when it’s dinner time. Whenever I make this I text Matthew a photo of the lasagna and he’ll text back hearts and swoony faces. Back-to- school season is one of the busiest times of the year, and families are on the lookout for easy meals that deliver big on flavor. This is a lasagna that the family will fall in love with.

This lasagna is filled with veggies that go perfect with the “Mexican” flavor. Most vegetarian lasagna recipes use eggplant and zucchini but I don’t. Why? That’s easy. We don’t grow those vegetables, hah. Case closed. Instead I use the veggies that are grown in our garden to make this as fresh as possible. There’s kale, tomatoes, green pepper, jalapeno pepper, onion and black beans stacked inside 3 layers of lasagna noodles, alongside ricotta and mozzarella cheese.

Aug 25 2016

Arugula Refried Bean Burrito is a healthy Summer meal made with canned refried beans and fresh arugula. Dinner is made in 5 minutes!

Can you feel that Summer is here? I sure can. With the temperatures rising, the last thing I want to do is eat hot food. Even worse, I definitely don’t want to turn on my stove! These fresh burritos are full of vegetables and will cool you down. They’re perfect to take already made to work, or you can take all the supplies to the park for a picnic with friends and let everyone make their own.

You’ll need 4 flour tortillas. I found these low calorie (60) sundried tomato and basil tortillas in the grocery store that I love. My favorite canned beans are Goya (especially the Rancheros) and Rosarita. You can eat these directly from the can, or you can heat them in the microwave for 1 minute. If you’re going for homemade check out my Refried Black Beans recipe!

Vegetable Bowl Monterey Jack Cheese Dip

Tomato Cucumber Tuna Salad

Tri Color Pasta Salad

Roasted Vegetable Sandwich

Best Vegetables to Roast

Roasted Vegetable Sandwich recipe!

Roasted Vegetable Hoagie

Ingredients

Instructions

Pamela’s Slow Cooker Porky Chili

Slow Cooker Cherry Tomatoes

Slow Cooker Green Beans and Tomatoes

10 Minute Brussels Sprouts Quinoa Rice

Slow Cooker Tomato Cheese Dip

Slow Cooker Tomato Cheese Dip

Kale CHERRY TOMATO Rainbow Salad

Slow Cooker Shredded Chicken and White Bean Soup

Slow Cooker Cabbage Roll Casserole

What are halupkies?

Turning Halupkies into Cabbage Roll Casserole!

Slow Cooker Cabbage Roll Casserole

Ingredients

Instructions

Recipe Notes

Easy Shrimp, Tomato & Corn Salad

Easy Shrimp, Tomato & Corn Salad

Ingredients

Instructions

Recipe Notes

Slow Cooker Mexican Vegetarian Tomatillo Soup

5 Minute Mexican Burrito Bowl

Creamy Roma Tomato Soup

Marinated Overnight Italian Diced Tomatoes (No Boiling or Peeling Needed)

Truffled Three Cheese Flatbread

Mexican Vegetarian Lasagna

Arugula Refried Bean Burrito